Flax Goo (egg substitute)
1/2 cup water
2 tsp whole flax seeds
Bring the water to a boil, add the flax seeds, then simmer for 5 minutes. Let cool for 5 minutes, then strain and reserve the liquid. Allow the liquid to cool to room temperature before using in a recipe.
Oat, Fruit, and Nut Bites
1 3/4 (158g) cups rolled oats, divided
1/4 cup cooked millet
1/3 cup raw sunflower seeds or almonds
2 tbsp unsweetened shredded coconut
2 tbsp sesame seeds
2 tbsp flax seeds
2 tbsp chia seeds
1/3 cup (54g) dried dates or raisins
1/4 cup (40g) dried figs or apricots
2 tbsp brown sugar (optional)
1/4 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
5 tbsp (70g) coconut oil, melted
1/4 cup maple syrup
2 tbsp flax goo*
1/2 tsp vanilla
Preheat oven to 350F. Spray a large muffin tin (recipe makes 6 or 12 bites depending on size) with nonstick cooking spray and set aside.
Place 1 cup (90g) of the oats, the millet, and the sunflower seeds or almonds into a food processor and pulse until finely processed. Add the shredded coconut, sesame seeds, flax seeds, and chia seeds and pulse until incorporated, then add the dried fruit, brown sugar (if using), baking powder, cinnamon, and salt and pulse until combined. Add the remaining 3/4 cup (68g) oats and pulse while drizzling in the wet ingredients: the melted coconut oil, vanilla, flax goop, and maple syrup.
Use a wooden spoon or rubber spatula to make sure that the ingredients are thoroughly combined, then use an ice cream disher to portion the mixture out into the muffin tins and bake for 13-14 minutes. Remove from oven and allow to cool for 5-10 minutes before moving to a cooling rack.
Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup non-dairy margarine, softened
1/3 cup vegetable shortening
1/2 cup cane sugar
1/2 cup brown sugar
2 tbsp corn starch
1/4 cup non-dairy milk
1 tsp vanilla
1 cup chocolate chips
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, sift or whisk together flour, baking soda, and salt, then set aside. In the bowl of a stand mixer, cream together the margarine, shortening, both sugars, and cornstarch for 3-4 minutes until light and fluffy. Beat in the milk and vanilla. Use a fork or wooden spoon to mix in the dry ingredients in two batches, then stir in the chocolate chips.
Drop dough by heaping tablespoons onto two baking sheets, leaving 2 inches of room between each cookie. Bake for 13-15 minutes until edges are golden. Let cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Makes 18 cookies.
Gingerbread Cookies
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
3/8 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup + 2 tbsp non-dairy margarine
1/2 cup molasses
2 tbsp non-dairy milk
1 tsp vanilla
In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt, then set aside. In the bowl of a stand mixer, cream together the brown sugar and margarine. Beat in the molasses, non-dairy milk, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight).
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Roll out the chilled dough to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool completely before decorating.
Lemon Cookies
Cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1 tbsp corn starch
1/4 cup non-dairy milk
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla
Lemon glaze
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
1/8 tsp vanilla
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, sift or whisk together flour, baking soda, and salt, then set aside. In the bowl of a stand mixer, beat together the oil, sugar, corn starch, and non-dairy milk. Add lemon juice, lemon zest, and vanilla and continue to beat until combined. Use a fork or wooden spoon to mix in the dry ingredients.
Drop dough by heaping tablespoons onto two baking sheets, leaving an inch of room between cookies. Bake for 12-14 minutes until edges are golden, rotating sheets halfway through. Let cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
Once cookies are completely cooled, top them with lemon glaze.
Jam Thumbprint Cookies
1 1/4 cup quick oats
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable shortening
3/4 cup cane sugar
2 tbsp cornstarch
1/3 cup non-dairy milk
1 tsp vanilla extract
1/2 tsp almond extract
3 tbsp raspberry or apricot jam
In a medium bowl, sift or whisk together flour, baking soda, and salt, then set aside. In the bowl of a stand mixer, cream together the shortening and sugar. Beat in the cornstarch and then the non-dairy milk, vanilla, and almond extract until well incorporated. Beat in the oats, then use a fork or wooden spoon to mix in the dry ingredients until you get a somewhat sticky dough. Cover and refrigerate for at least an hour.
When ready to bake, preheat the oven to 350°F and line two baking pans with parchment paper. Scoop the chilled dough in 2 tbsp balls and flatten slightly into disks. The cookies will spread as they bake, so space them about 1-2 inches apart. Use the back of an oiled teaspoon to press an indentation down into the top of each cookie, then fill with a bit less than a teaspoon of jam. Bake for 13-14 minutes. Let cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Makes a dozen cookies.
Chewy Molasses Cookies
250 grams all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp black pepper
1/2 tsp salt
1/2 cup non-dairy margarine, melted
1/3 cup molasses
3 1/2 tbsp water
1/2 tbsp ground chia seed
1/2 tbsp ground flax seed
1/3 cup cane sugar
1/4 cup packed brown sugar
extra sugar for rolling
In a medium bowl, sift or whisk together the flour, baking soda, cinnamon, ginger, cloves, black pepper, and salt, then set aside. In a large mixing bowl, add the water, chia seed, and flax seed and stir to combine, then mix in the molasses, sugar, and brown sugar. Fold the dry ingredients into the wet until a dough forms. Chill the dough for one hour.
When ready to bake, preheat the oven to 375°F and line two baking pans with parchment paper. Scoop the chilled dough in 1 tbsp balls and roll in the extra sugar, then place on the parchment sheet around 2 inches apart. Bake for 9-10 minutes. Let cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Makes 22 cookies.
Sugar Cookie Rounds
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/8 tsp salt
1/2 cup non-dairy margarine, softened
1/2 cup vegetable shortening
1 cup cane sugar
1 tbsp corn starch
1/4 cup water
1 tsp vanilla
1/2 tsp almond extract
Extra cane sugar to sprinkle on tops of cookies
Preheat oven to 350°F and line three baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, and salt, then set aside. In the bowl of a stand mixer, cream together the margarine, shortening and sugar for 3-4 minutes until light and fluffy. In a small bowl, stir together the corn starch and water, then add to the mixing bowl along with the vanilla and almond extract. Beat together until combined. Gradually beat in the dry ingredients until the dough comes together.
Using a small disher (I use a 1.5 tbsp volume disher), scoop out balls of the dough and place on the baking sheets. Use a glass or the palm of your hand to flatten the cookies, then sprinkle additional sugar on the top of each cookie. Bake for 10-12 minutes. Let cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Makes 28 cookies.
Cinnamon Babka
Dough
1/2 cup non-dairy milk
1 1/2 tsp active dry yeast
1/2 tsp cane sugar
2 cup + 2 tbsp all-purpose flour
3 tbsp cane sugar
1/2 tsp salt
1/4 cup + 2 tbsp water
3 tbsp chickpea flour
1 tbsp ground flax seed
1 tsp vanilla
1/4 cup + 2 tbsp non-dairy margarine
Cinnamon filling
1/2 cup non-dairy margarine, melted
1/2 cup brown sugar
2 tbsp all-purpose flour
1 tbsp cane sugar
2 tbsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp salt
Simple syrup
1/3 cup cane sugar
1/3 cup water
Heat the non-dairy milk until warm enough to proof the yeast (I microwave mine cold from the refrigerator for 25 seconds). Add the yeast and 1/2 tsp of sugar and let sit at room temperature for 5-10 minutes. While the yeast proofs,mix together the chickpea flour, flax meal, and water in a small bowl. In the bowl of a stand mixer, combine the flour, remaining sugar, and salt. Add the proofed yeast mixture, the chickpea flour mixture, and the vanilla, then mix together using a dough hook and beat on medium speed for 5 minutes. Add half the margarine and continue to beat on medium speed for another 5 minutes, adding flour if the dough is too sticky (I usually add 2-3 tbsp). Add the remaining half of the margarine and beat for another 7-8 minutes, again adding flour if the dough is too sticky (I usually add 2-3 tbsp). Form the dough into a ball, place in a large oiled bowl, and cover and let rise for 1 1/2 hours. Remove dough and punch it down.
At this point you may refrigerate the dough overnight or immediately began to prep the dough for baking.
Roll the dough out on a lightly floured surface to form a 24 x 18” rectangle. Spread the surface evenly with the cinnamon filling, leaving a small gap around all sides, and roll lengthwise into a tight log. Place in the freezer for 20-25 minutes and cut down the middle lengthwise. Twist into a decorative loaf and place in a greased parchment-lined loaf pan, cover with a towel, and let rise for a final 1 1/2 hours.
Preheat oven to 350°F and bake for 45-50 minutes, or until a skewer inserted into the center of the loaf comes out clean. While baking, make the simple syrup by combining the sugar and water over medium-low heat and simmering for 6-7 minutes, then let cool to room temperature. Remove the babka from the oven, place on wire rack, and brush amply with the simple syrup. Allow to cool for at least one hour before slicing and serving.
Remove from the oven, place on wire rack, and brush with simple syrup. Allow to cool for at least one hour before slicing and serving.
Cakey Brownies
1 1/4 cup cane sugar
1/2 cup non-dairy margarine, melted
1/2 cup + 2 tbsp cocoa powder
1/2 tsp vanilla
1 tbsp ground chia seed
1 tbsp corn starch
1 cup non-dairy milk
1 cup all-purpose flour
1/2 tsp instant espresso powder
1/4 tsp baking powder
1/2 tsp salt
Preheat oven to 350°F and line the bottom of an 8x8 baking pan with parchment paper.
In a medium bowl, sift or whisk together the flour, espresso powder, baking powder, and salt. Add the sugar, margarine, cocoa, and vanilla to a large bowl and beat together until combined. Whisk in the chia seed, corn starch, and non-dairy milk. Fold the dry ingredients into the wet, then pour the batter into the baking pan. Bake for 45 minutes. Allow the brownies to cool for at least 10 minutes before cutting into bars.
Banana Lemon Bread
1/4 cup non-dairy milk
1 tbsp fresh lemon juice
3/4 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds
Preheat the oven to 350°F and grease a loaf pan.
Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined. Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into the pan and bake for 70-75 minutes.
Pumpkin Pie
1 cup raw cashews
3/4 cup warm water
1 can (15 oz) pumpkin puree
3/4 cup + 2 tbsp cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 of a 12 oz. block of vacuum-packed silken tofu
graham cracker pie crust
Soak the cashews in water for at least 8 hours. Preheat oven to 425°F.
Drain the cashews, then blend with the warm water. Add the pumpkin, sugar, pumpkin pie spice, salt, and tofu to the blender and puree together. Pour the mixture into the pie crust and bake for 15 minutes, then reduce the temperature to 350°F and bake for another 45-50 minutes. If there is any remaining batter, pour into a small ramekin and bake alongside the pie to enjoy as a custard.
Chocolate Silk Pie
1 3/4 cup semi-sweet chocolate chips
1 14 oz. block water-packed silken tofu
2 tbsp non-dairy milk
1-2 tsp espresso powder (optional)
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt
graham cracker pie crust
In a blender combine all of the ingredients except for the chocolate chips. Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust, then refrigerate at least 3-4 hours until firm.
Basic Buttercream Frosting
1/4 cup non-dairy margarine
1/4 cup vegetable shortening
1 3/4 cup powdered sugar
2 tbsp non-dairy milk
1 tsp vanilla
Bring the margarine and shortening to room temperature and cream together along with the non-dairy milk and vanilla. Begin to beat in a half-cup of the powdered sugar, then continue to add the sugar in batches. Continue to beat for another 3-5 minutes until light and fluffy.
Chocolate coconut buttercream: replace shortening with coconut oil, add 1/2 cup cocoa powder
Lemon buttercream: replace non-dairy milk with lemon juice, add zest of half a lemon
Rum almond buttercream: replace non-dairy milk with light rum, add 1/2 tsp almond extract
Cherry Almond Non-Dairy Ice Cream
1 cup frozen whole cherries
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)
Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.
Add the coconut, almonds, cashews, and water to a blender carafe. Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes. Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass. You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*
Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top. Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil. Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved. Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved. Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.
Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe. Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold. Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker. Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using). Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.
Oat Flour Cookies (adjusted for high altitude baking)
1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer
1/2 tsp baking soda
1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk
+ additional ingredients below
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:
- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.
To bake, drop the dough in 2-3 tbsp measures. Bake for 11-13 minutes. Let cool for a few minutes, then move to a cooling rack.
Malva Pudding (adjusted for high altitude baking)
1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain. Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts. Set aside.
Preheat the oven to 350°F and grease an 8x8 cake pan. Gather the following:
1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup all-purpose flour
1/2 tsp baking soda
Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture. Add the non-dairy milk, vegetable oil, and salt and beat until combined. Add the flour and baking soda in 2 batches, beating until the batter just comes together. Pour into the cake pan and bake for 25 minutes.
While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat). When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout. Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.
Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.
Gluten-Free Peanut Butter Cupcakes (adjusted for high altitude baking)
3/4 cup non-dairy milk
1 1/4 tsp white vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
1/2 cup sorghum flour
1/4 cup white rice flour
3 tbsp almond flour
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F and grease or line a muffin tin.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together. Use a 3 tbsp disher to portion the batter out into the pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Zucchini Bread (adjusted for high altitude baking)
1 cup shredded zucchini (from 1 large zucchini)
1 cup cane sugar
1/2 cup vegetable oil
1 tsp vanilla
1 tbsp ground flax seed
3 tbsp non-dairy milk
1 1/2 cup flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
10 grinds black pepper
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup pecans or walnuts, chopped (optional)
Preheat the oven to 350°F and grease a loaf pan. I like to line the bottom of the loaf pan with a small sheet of parchment paper to ensure that the loaf doesn't stick.
In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the flour, spices, baking powder, baking soda, and salt. Fold the dry ingredients into the wet, then fold in the nuts (if using). Pour the mixture into the loaf pan. Bake for 65-70 minutes, until a toothpick inserted in the center comes out clean.
Chocolate Cupcakes (adjusted for high altitude baking)
1 cup non-dairy milk
1/2 tbsp white vinegar
3/4 cup cane sugar
1/3 cup canola oil
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 dry egg replacer
1/2 tsp baking soda
Preheat the oven to 350°F and oil or line a muffin tin.
In a small cup or bowl, combine the non-dairy milk and vinegar and let sit for 10 minutes, until it curdles slightly. While the milk sits, combine the cane sugar, oil, vanilla, almond, and salt in a large bowl and beat or whisk to combine. In a separate bowl, sift or whisk together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined. Bake for 18-20 minutes. Let cool, then frost.